ReviewJournal of agricultural and food chemistry2025
Relevance of Protein-Polysaccharide Interactions on Nutritional Quality and Gastrointestinal Digestion of Protein-Based Foods.
Review in Journal of agricultural and food chemistry, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
7 citing papers in PubMed.
- Lactoferrin/κ-Carrageenan Interactions: Thermodynamic and Kinetic Insights through Surface Plasmon Resonance and Steady-State Fluorescence.ACS omega · 2026Article
- A systematic review of structure-activity relationships in bacterial levan: physicochemical mediation and context-dependent functionality.RSC advances · 2026Review
- Carbohydrate and protein adaptation in low-protein diets for livestock and poultry: a nutritional revolution from static balance to dynamic synergy.Journal of animal science and biotechnology · 2026Review
- Multifunctional Effects of Peach Palm (Foods (Basel, Switzerland) · 2026Article
- Transitioning Towards Sustainable Diets: Pulses, Their Role in Modulating Gut Microbiota and Metabolic Health.Nutrients · 2026Review
- Beyond Sensory Properties: Molecular Interactions of Antioxidant Flavour-Active Polyphenols Across the Food-Oral-Gut Axis.Antioxidants (Basel, Switzerland) · 2026Review
- Evolution of the structure and rheology of processed seaweed Ulva spp. during in vitro digestion.NPJ science of food · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Protein-polysaccharide interactions are key to determine the techno-functional and nutritional properties of food systems. Proteins and polysaccharides can form complexes that strongly affect the digestion mechanism by different pathways. Polysaccharides may reduce protein digestibility by altering protein conformation, increasing the viscosity of the digestive medium, inhibiting digestive enzymes, and/or promoting or hindering interactions with physiological components, such as bile salts and phospholipids. This is expected to affect the intestinal transport process and bioavailability of nutrients. Thus, understanding the mechanism and impact of protein-polysaccharide interactions is crucial for designing efficient processing strategies and predicting the nutritional impact of foods.
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Registered trials
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